Best 2 Japanese Miso Soup Recipes

Japanese miso soup is a traditional and versatile dish that is enjoyed by people all over the world. It is a flavorful and nutritious soup that can be made with a variety of ingredients, making it a great option for those with dietary restrictions or preferences. Miso soup is also a relatively quick and easy dish to make, making it a great option for busy weeknight meals. With its umami-rich broth and endless variations, Japanese miso soup is a delicious and satisfying meal that can be enjoyed by people of all ages.

Let's cook with our recipes!

JAPANESE NOODLES IN MISO SOUP MISO NIKOMI UDON

Japanese Noodles in Miso Soup Miso Nikomi Udon image

Posted in reply to a request. Translated from a Japanese language cookbook (Shinkatei Hyakkajiten Vol. 1, Kodan-sha, 1967). I have recently made this, and will rearrange the directions to be more user-friendly by the end of April '05. Please regard the amounts of chicken, eggs, kamaboko, as suggestions. Udon are the comparatively thick white Japanese noodles made with white wheat flour. Weighing the miso would be most accurate, but my conversion chart says 160 g miso is equal to 140 ml, or 1/2 US cup plus 1.4 tablespoons. Please use caution, because miso is very salty.

Provided by mianbao

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

280 g fresh udon noodles, uncooked
120 g chicken
4 small dried shiitake mushrooms (black mushrooms)
1 (65 g) package aburage (2 slices thinly sliced and fried tofu)
1 small burdock root (gobo root)
4 slices kamaboko (commercially available fish paste product)
4 hard-boiled eggs
2 green onions
160 g red miso
1400 ml dashi (Japanese soup stock)
200 ml milk
ground japanese brown pepper (sansho)

Steps:

Cut the chicken into small pieces and salt lightly.
Soak the shiitake in water until the tops (but not the stems) are soft.
Remove the stems and cook briefly in a small amount of water flavored with soy sauce and sugar, to flavor mildly; I would use about 1/4 cup water with 2 to 3 teaspoons each soy sauce and sugar.
Prepare the aburage by placing it in a metal sieve in the sink and pouring 1 to 2 cups boiling water over each side, being careful not to burn yourself.
This is to remove some of the oil.
Rinse in warm water, squeeze dry and cut into 3 by 1/2 cm rectangles.
Wash and scrape the gobo with the edge of a knife (the most flavor is just below the surface of the skin, so don't scrape too deeply; the scraped areas will darken almost immediately, this can't completely be helped), and cut into slivers, as if you are sharpening a pencil, into a bowl of water.
Cut the green onion into thin slices.
Peel the hard boiled eggs and slice horizontally.
Stir the miso and dashi together and strain.
Place miso mixture into a large pan; add the milk and just bring to a boil.
Immediately lower the heat to simmer.
Boil the udon in a lot of boiling water in a separate pan.
Stop cooking when the udon is still a little firm; drain and rinse under cold running water to remove starch.
Add the drained udon, chicken, drained shiitake, aburage, and gobo to the pan containing the simmering miso mixture, in this order.
When the udon and chicken are cooked through add the kamaboko and green onion and increase heat so that the soup will just boil up once more.
Remove from heat, divide into individual bowls, garnish with hard boiled egg slices and sprinkle on sansho.

JAPANESE MISO SOUP

Japanese Miso Soup image

This is a light but filling soup that's easy to make and tasty. Note: This is a salty soup that can be made with white miso, but if you mix red and white, the flavor is superb. Some cooks drop an egg into the soup as it cooks, and/or add mushrooms or slices of white radish or potato. It can be served by itself or poured over a bowl of rice to make a gruel, accompanying a dish of fish and yellow Japanese pickles called takuan.

Provided by Stella Mae

Categories < 15 Mins

Time 9m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

1 tablespoon red miso (fermented soybean paste)
1 tablespoon white miso (fermented soybean paste)
2 tablespoons dashi powder (Bonito fish powder)
3 -4 cups water

Steps:

Mix dashi, miso paste and water in a soup pot.
Bring to a boil, but do not boil!
Adjust amount of water and other ingredients-- soup should be not be too thin Serve immediately.

Nutrition Facts : Calories 11.3, Fat 0.3, SaturatedFat 0.1, Sodium 213.9, Carbohydrate 1.5, Fiber 0.3, Sugar 0.3, Protein 0.7

Tips:

Choose the right miso paste: Different types of miso paste have different flavors and textures. For a mild and sweet miso soup, use white miso paste. For a stronger and more savory flavor, use red or brown miso paste.
Use dashi stock for a flavorful soup: Dashi is a Japanese soup stock made from kelp and bonito flakes. It adds a rich and umami flavor to miso soup. If you don't have dashi stock, you can use water instead, but the soup will not be as flavorful.
Add your favorite ingredients: Miso soup is a versatile dish that can be customized to your liking. Some common additions include tofu, wakame seaweed, green onions, carrots, and mushrooms.
Don't boil the miso paste: Miso paste should be added to the soup at the end of the cooking process, after the soup has been removed from the heat. Boiling the miso paste will destroy its delicate flavor.
Serve miso soup hot: Miso soup is best served hot. It can be enjoyed as a light meal or as a side dish.

Conclusion:

Miso soup is a delicious and healthy Japanese dish that is easy to make at home. With a few simple ingredients and a little bit of time, you can create a flavorful and nutritious soup that the whole family will enjoy. So next time you're looking for a quick and easy meal, give miso soup a try!